Amritsari Chole

Rinse and soak chickpeas for 8 to 9 hours or overnight. Then, drain, rinse and add a to a pressure cooker. Also add whole spices, crushed ginger, dried amla and salt. To know more, swipe up!

Add water.

Pressure cook on medium heat for 12 to 15 minutes or more, if required. To know more, swipe up!

Now, sauté finely chopped onions in oil on medium-low heat. Stir often.

Sauté onions till golden.

Next, add finely chopped tomatoes and finely chopped ginger.

Mix and sauté till tomatoes turn pulpy and oil releases from the sides of the onion-tomato mixture.

Add cooked chickpeas and mix thoroughly.

Add spice powders, one by one. To know the list, swipe up!

Mix and sauté for 1 to 2 minutes.

Add stock of cooked chickpeas or water, slit green chilies and salt.

Mix well and simmer till the gravy thickens. To know more, swipe up!

Garnish with ginger juliennes and serve Amritsari chole hot. For more recipes, visit